Directions

While the oven’s preheating, cut the cauliflower into florets, wash it in a colander, and let it dry 10-15 minutes.

Get out a baking tray and cover it with unbleached parchment paper.

In a small saucepan, melt down 1 TBSP each of pork lard and coconut oil.

Place the cauliflower florets on the baking tray and drizzle on the coconut oil, pork lard, and thyme and tarragon evenly.

Roast the cauliflower in the oven for 30-35 minutes.

When the cauliflower is done roasting let it cool for about 5 minutes. Meanwhile, in a 6-court stockpot, start heating up the broth and the coconut milk.

BEFORE this is too hot, carefully add the roasted cauliflower, scrapping off the extra fat and herbs from the parchment paper. Be careful not to splash yourself with hot broth!

Next, add the fresh parsley.

Once the soup mixture starts to boil, lower the heat to a simmer. Place a lid on the stockpot and allow the flavors to meld for 30 minutes.

When time is up take the stockpot off the heat and either break up the bigger cauliflower pieces with a spoon and serve chunky OR purée with a stick blender/ food processor. My suggestion is puréed :)

Adjust the seasoning to your liking with refined sea salt and black pepper.

Serve as is or garnish with more fresh parsley. Enjoy!

Notes

NOTE: Instead of using pork lard I sometimes use bacon fat from pasture raised, sugar & nitrate-free bacon. This gives the soup more of a loaded baked potato taste. If you do use bacon fat, I suggest roasting a tray of bacon before hand (6-8 strips) in a 400 F oven for 12-15 minutes. You can then use some of that fat to cook with and afterword garnish your soup with the sliced bacon! YUM!